Pork Chili Verde (Green Pork Chili) Recipe

Pork Chili Verde (Green Pork Chili)

4.9

(141)

110 Reviews

34 Photos

This pork chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor, so I usually do it.

John Mitzewich

Updated on April 13, 2023

Prep Time:

30 mins

Cook Time:

2 hrs 10 mins

Total Time:

2 hrs 40 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10 fresh tomatillos, removed from husks and rinsed
3 jalapeño chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
2 ½ cups chicken stock, or as needed
1 bay leaf
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper to taste
¼ cup sour cream
1/2 cup pickled red onions (Optional)
1 tablespoon chopped fresh cilantro

Directions

Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.
Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.
Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.
Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.

Chef's Note

Regarding the pickled red onions on top of my chili, I was going to save this for a video, but they're so simple to make that I'll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Let sit overnight in your fridge, and the next day, you'll be looking at one of the most gorgeous garnishes ever.

Nutrition Facts (per serving)

513	Calories
31g	Fat
28g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 513
% Daily Value *
Total Fat 31g	40%
Saturated Fat 10g	52%
Cholesterol 109mg	36%
Sodium 517mg	22%
Total Carbohydrate 28g	10%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 32g	63%
Vitamin C 23mg	26%
Calcium 84mg	6%
Iron 4mg	21%
Potassium 1121mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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